Radio New Zealand - Te Reo Irirangi o Aotearoa

Schweinhaxe

Chef: Len Baldwin as heard on Nine To Noon Monday 23 August 2010

Tags: main course, pork, German

Ingredients

• 2 large pork hocks
• 50gm Dijon mustard
• 20gm caraway seeds
• 1 L pilsner beer
• 1 L chicken stock
• 1 onion
• 1 carrot
• 2 celery stalks
• 6 bay leaves
• 10 black peppercorns
• salt

Method

Rub the pork hocks in the Dijon mustard and caraway seeds and leave in the fridge overnight.

Place the pork hocks and all the other ingredients in a casserole dish, cover and cook in the oven at 150°C for three to four hours, until the hocks are tender – do not overcook.  Test the pork by piercing the meat with a fork, when it slides off easily it is ready.

Remove the hocks from the stock and cool.  When ready to serve, place in a hot oven at 180°C to 200°C for about 40 minutes.   Baste regularly with its own oil, until golden brown.

Traditionally served with mashed potato and braised cabbage.

Sauce

Stain the stock, bring it to the boil and add a cup of sour cream and extra seasoning if desired. 

Roll mop

Herring pickled in brine and seasonings wrapped around a portion of gherkin, serve with half a dozen capers for added flavour.

Suggested wines to complement this recipe

Roll mops- something crisp and zippy - Marlborough Sauvignon Blanc springs to mind - the Astrolabe Discovery from the Awatere 2009 has loads of green pea and fresh capsicum.

Or, the new method traditonelle from Trinity Hill. It's made from 100% chardonnay - so a blanc de blanc - risp and light. Refreshing!

Pork hocks - Riesling - in the Germanic tradition. Two good ones I've tried recently - Kurow 2009 from North Otago, Waitaki Valley. Lots of lime and talcum, soda minerality - in a good way! Crisp but not austere.

Te Kairanga Martinborough Estate 2009 - off dry, verging on the medium sweet - but with lemons and limes. Citrus blossoms. Good lingering palate weight